![]() ![]() ![]() Can someone please tell me how this is done? That alone, would be reason enough to go to Morocco. One day I would love to visit the Spice Market in Marrakech, Morocco. There is a whole world of spices I have never tried, but I am learning, and my taste buds are enjoying the journey. I also know from experience, if these spices are in your home, they will be used. I know some might be intimidated trying (and buying) spices that might be infrequently used. Ina uses a traditional type of couscous in her recipe. ![]() Here is an informative and interesting article describing couscous.įor my dish, I chose Pearl Couscous (toasted Israeli style pasta) simply because it was in my pantry waiting for its turn to be the star in a dish. I also discovered there are variants of couscous. ![]() I did some quick research and found out there is much discussion (and confusion) on whether it is a grain or pasta. I had never tasted couscous and knew nothing about it. I love zucchini, butternut squash, onions, carrots and all the spices in the recipe, but I had one problem. Her photo captured my attention first and then I scanned the recipe. I came across Moroccan Couscous in Ina Garten’s Barefoot in Paris cookbook. ![]()
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